Recipe - Five-A-Day Fruit Crepes

CREPES
2 cup Lowfat Milk
4 Eggs OR Three fourths cup egg
substitute
One fourth teaspoon Salt
1 One half cup Flour; (6 oz.)
One fourth cup Butter (2oz); melted

FILLING
1 One half qt Seedless grapes (2lbs);
halved
1 One half qt Oranges; cut or sliced up and
quartered (3 lbs.)
One half cup Granulated sugar; (4 oz.)
2/3 cup Orangeflavor liqueur OR
orange juice
1 tablespoon Grated orange peel
1 qt Nonfat sour cream; (2 lbs.)

CINNAMON SUGAR
One fourth cup Granulated sugar; (2 oz.)
2 teaspoon Ground cinnamon

For crepes:

1.Combine milk, eggs and salt in blender; add flour and butter. Blend at
high speed 1 minute. Cover and refrigerate 2 or more hours.

2.When ready to cook, heat lightly buttered 7 inch skillet or crepe pan
over mediumhigh heat.

3.Pour 3 to 4 tablespoons batter into pan; tilt to spread batter to cover
entire bottom of pan. Cook over mediumhigh about 1 minute or until batter
is set. Turn crepe and cook about 30 seconds or until lightly browned.

For filling: Combine grapes, oranges, sugar, liqueur or juice, and orange
peel.

To assemble: Fill each crepe with One half cup grape filling; fold in half or
roll. Top with 1 to 2 tablespoons sour cream. Sprinkle with One fourth teaspoon
cinnamon sugar.

Nutritional Analysis Per Serving: Calories 168, Carbohydrate 30g, Protein 4
g, Sodium 73 mg, Fat 3 g, Cholesterol 38 mg, Calories from Fat 18%, Fiber 2
g

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; education packets
for children; etc.

From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grape Commission 1996 : food Service

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998